Ingredients vary according to what you want to use, or what is on hand.
2 pounds lean ground beef
1 small onion, diced (about 1 1/2 cups)
2 stalks celery, diced - I include the leaves
2 cans of diced tomatoes (15 ounces), or whole tomatoes, broken up
2 cans of beef broth (low sodium)
1/2 pound carrots, or more, peeled and diced
1 1/2 cups green beans, fresh, frozen or canned
about 1 1/2 cups frozen corn (or fresh or canned)
about1 1/2 cups frozen peas
1 small, diced zucchini, if desired
about 1 1/2 cups coarsely chopped green cabbage
5 or 6 medium russet potatoes, peeled and diced
salt (I used 2 tsp., but I cook low salt so you may need more than this)
pepper, about 1/4 tsp.
water; add enough to cover ingredients in final cooking
In a soup pot over medium high heat, brown the ground beef until done. Drain off any grease. Add onion and cook until slightly softened. Add the celery, tomatoes, carrots and beef broth. Season with 1 tsp. salt and 1/4 tsp. pepper. If more liquid is needed to cover everything, add a little water. Bring to a boil, reduce heat, cover and cook for about 30 minutes. Add remaining ingredients; the corn, peas, zucchini, if using, cabbage and potatoes. Add enough water to the pot to just cover the vegetables. Cover and cook another 40 minutes, until potatoes are tender. Taste and season with more salt and pepper, if needed. I think the longer you cook it, the better the taste. The cabbage adds a lot of depth of flavor too, and this stew gets better every day! I sometimes add okra too, but I don't always have it. My mother would also add a few turnips to the pot, but my husband doesn't like them, so no turnips for us! Thyme is a great herb flavor for this soup, and sometimes oregano is my fave. It just depends what ingredients I use.
I've had people tell me their families also made this type of dish. Some have called it "Everything but the Kitchen Sink Soup". Do you or someone you know make stew similar to this? If so, what is it called? I'd love to know.